With a name as refined as filet mignon, it might be assumed that it's impossible to pull off a dish at home that sounds this French and elegant. Cut from the end of the tenderloin, the filet mignon is a small and expensive boneless steak. But great restaurants aren't the only places that offer flavorful steaks cooked to your level of perfection. You can be the executive chef of your own kitchen and cook a filet at home that has your family awarding you four stars.
Transfer the filet mignon steaks to a plate.
Melt the butter over medium-high heat in the skillet.
Transfer steaks to the skillet and cook for 15 minutes. Turn them and cook for an additional 15 minutes. Filet mignon typically is about 2-inches thick, so it will take the steaks some time to cook through thoroughly.
Insert a thermometer into the center of the steak. When it reaches 170 degrees Fahrenheit, it is well done.
Transfer the steak to a clean plate. Allow it to rest for three to five minutes before carving so the juices have a chance to move away from the edges.
Pour vinegar and oil into a bowl and add salt and pepper. Although the filet is a very tender cut of beef, the flavor is not as pronounced as with a bone-in steak, so some cooks prefer to marinate the steak before cooking.
Whisk the marinade vigorously to thoroughly mix the oil and vinegar.
Pour the marinade into a resealable bag. Add a bay leaf and the filets.
Eliminate the extra air, seal and refrigerate the steaks for a minimum of two hours. Halfway through the marinating, turn the bag over to ensure both sides of the meat rest in the marinade.
Things You'll Need
1 tbsp. unsalted butter or oil
2 5- to 6-oz. filet mignons
1 tsp. kosher salt
1 tsp. freshly cracked pepper
Heavy non-stick skillet
3/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tbsp. kosher salt
1 tbsp. freshly cracked pepper
1 bay leaf
Use tongs to turn the steaks; a fork inserted into any meat will allow flavorful juices to escape. The U.S. Department of Agriculture recommends that beef be cooked to a minimum internal temperature of 145 degrees Fahrenheit.
Store cooked filet mignon in the refrigerator and eat within two to three days before discarding.
- FoodNetwork.com; Pan-Roasted Filet Mignon with Rum-Red Chile Sauce; Bobby Flay; 1999
- FoodNetwork.com: Meat and Poultry Temperature Guide
- Lindauer Farms: Balsamic Marinated Filet Mignon With Chive Butter
- Beef -- It’s What’s For Dinner: Filet Mignon With Herb Butter Sauce and Mushrooms
- “Weber’s Art of the Grill”; Jamie Purviance; 1999